【摘要】 文章采用水酶分步法提取虾壳蛋白并制备虾味调料。结果表明:虾壳先在料液比1∶4,温度50℃的条件下水提1 h,离心分离上清液,剩余虾壳再在料液比1∶1,木瓜蛋白酶用量0.075%,温度50℃的条件下酶提1.5 h,最终虾壳蛋白提取率可达到74.29%。此虾壳蛋白提取液经浓缩,调配得到虾味调料。更多还原

【Abstract】 Shrimp shell protein was obtained by aqueous enzymatic process to prepare shrimp sauce.The result showed that shrimp shell was extracted by water under the condition of solid-to-liquid ratio 1∶4,temperature50 ℃ and time 1h,then centrifugated to separate supernatant.Residual shrimp shell was extracted again by papain under the condition of solid-to-liquid ratio 1∶1,papain added 0.075%,temperature 50 ℃ and time 1.5 h.On these conditions,the product yield of shrimp shell protein reached 74.29%.Shrimp sauce was prepared with shrimp shell protein and other food stuff.更多还原